A food-filled weekend

We finally stepped into one of our most talked-about, hyped, anticipated yam cha session at one of the good-old traditional, push-cart dim sum restaurant, Red Star down at Chin Swee Road. People associated Red Star with queues, so we arranged to meet at 9am on Saturday. Lucky us, got a strategically located table right smack in the centre of the restaurant without queueing.

The restaurant was rowdy - aunties pushing their respective carts filled with bowls of shrimp dumplings, char siew bao, roast meats, desserts etc went by us, and they almost never fail to stop at our table to promote their goodies. We ordered the usual favorites such as char siew bao, siew mai, har gao, chicken feet, porridge, fried dough almost more than what we can stomach!

I SAY, "Blame it on the over-hyped, over-promised, over-anticipation & great expectations of "Red Star". I was rather disappointed with the food. Not that the dim sum was awful, it just wasnt as great as I expected. Instead, I thought Tung Lok's Teahouse served better stuff. Just a tiny rant - the siew mai wasnt well steamed - the skin was hard, the fried dough was cold and oily, the porridge was tasteless, carrot cake too flourish for my liking... Taste was alright, prawns were too-crunchy (read: corn flour filled), nor too salty."

Nonetheless it was an experience. This is one of the few surviving push-cart restaurants around. Here, you might notice a stage erected in one part of the restaurant (people might have held wedding dinners here!). Look up and the ceiling is decorated!

I say, do checkout this place if you havent already done so. Look forward not only to whatever's on the table but also the push-carts, the Aunties and ambiance. I wouldnt mind going back to Red Star for breakfast.

But queue - "no way"!!